Typical breakfast included at many hotels and hostels in Mexico: 2 pieces of white bread toasted with butter and jam, orange juice, and coffee.
Called the ‘Sooper Dooper’ at Buho’s restaurant in Isla Mujeres: 2 fried eggs, 2 slices bacon, toast, 2 small hotcakes.
Even while traveling, I love to eat a big salad at lunch. It’s incredibly easy to do in almost every country because I either order a large plate of fresh vegetables alongside delicious street food or a full salad topped with avocado and some sort of wildly flavorful fish, beef, chicken, or pork. What’s important to me is tasting the local flavors while filling up on fresh produce.
Grilled portobello mushroom quesadilla with salsa verde from Mango Café in Isla Mujeres
Tostones con guacamole. Tostones (also called patacones) are fried rounds of unripe plantains.
This particular guacamole from Mango Café in Isla Mujeres was interesting because of the addition of mango puree and finely diced Granny Smith apple.
Grouper and shrimp ceviche eaten on the beach at Buho’s in Isla Mujeres
Cappuccino at Mezzanine in Tulum
Sangria made with fresh lemonade
Slow roasted chickens served whole with rice, beans, and corn tortillas
Teeny tiny frosted banana cupcakes
Mexican street food- chile relleno, chicken taco
Chicken soup I bought from a street vendor on a 90 degree F day. Bold move.
Sope with carne asada. Sope has a base of thick corn tortilla dough, fried and then topped with meats, cheese, and salsa.
Cucumber, jicama, and avocado salad with mango vinaigrette
Whole steamed Vietnamese hogfish
Pork al pastor, chicken thighs, ensalada
Marquesita- a crisper take on a crepe rolled with nutella and cheese while hot.
Every kind of taco that a local Tulum restaurant offered, each for 7 pesos (roughly 50 cents in the U.S.)